BBQ Vegetable Salad with Salsa Verde
By Sarah Glover
Wood-fired veggies are topped with a tangy, herb-packed salsa verde for the perfect summertime side dish.
Prep Time
20 Min
Cook Time
30 Min
Pellets
Signature Pellet Blend
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
Salsa Verde
| 2 Clove | garlic |
| 2 Cup | fresh flat-leaf parsley leaves |
| 1/2 Cup | capers |
| 4 Whole | fresh mint leaves |
| 6 Whole | gherkins in sweet vinegar |
| 1 Tablespoon | chopped anchovies |
| 1 | fresh basil |
| 1 Tablespoon | Dijon mustard |
| 3 Tablespoon | Red wine vinegar |
| 8 Tablespoon | high-quality extra-virgin olive oil, plus more as needed |
main
| As Needed | Black pepper |
| As Needed | Sea salt |
| 3 Whole | ears corn |
| 1 Whole | bell pepper |
| 1 | Medium zucchini, cut into thin strips |
| 2 Large | sweet potatoes, cut into rounds |
| 1 Cup | sliced halloumi cheese |
Steps
1
For the Salsa Verde: Peel the garlic and pick the herb leaves, then finely chop on a large cutting board with the capers, gherkins, and anchovies.
2
Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3
Balance the flavors with black pepper, a bit of sea salt, and a little more vinegar if needed.
4
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
5
Toss all the vegetables in extra-virgin olive oil and grill the vegetables for 30 mins, or until golden and soft. Once cool enough to handle, cut the cheeks off the bell pepper, and discard the inner membrane, seeds, and stem. Cut all the vegetables into bite-sized pieces.
350 ˚F / 177 ˚C
00:30
6
Heat a large skillet on the grill and fry cheese slices for a couple of minutes on each side or until a golden-brown crust is formed. Toss cheese and veggies together. Serve with salsa verde. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.